Roasted Cold Beet and Carrot Salad

Printed from: www.grandmotherskitchen.net

Ingredients

You can roast as many beets as you want.

2 beets (bottoms only, not the green tops)

1 Tablespoon grapeseed oil

salt and pepper - a spinkling

Directions

1. Preheat the oven to 425 degrees F. Have ready a baking dish.

2. Wash the beets in water to remove any dirt. Pat dry.

3. Cut a piece of parchment paper large enough to make a wrapper that won't open and wrap place the beets onto the parchment.

4. Drizzle the oil onto the beets and lightly salt. Encase the beets in the parchment paper.

5. Bake for 40-50 minutes. Cooking time will vary depending on the size of the beets. Very large beets can take even longer. You know the beets are done if you can easily spear a knife through them.

6. Remove from the oven, open the parchment paper and let the beets cool to a temperature you can easily handle them. Slip the skins off and cut off the stem end. Put into a dish and drizzle the oil from the baking wrapper onto the beets.

7. Eat as they are or you can use them in other recipes such as a beet salad that is served with kale and a feta cheese. We use a tofu based vegan feta cheese.

Roasted Cold Beet and Carrot Salad

Ingredients:

2 beets, roasted-cold and julienned

2 carrots, peeled and shredded

8 kale leaves, washed and cut to small pieces

1/2 cup feta cheese, - we used vegan feta cheese

1 cup raw pecan nuts - chopped

salad dressing of choice

Directions:

1. Peel and grate the carrots.

2. Peel the roasted, cooled beets and julienne.

3. Cut the hard spine out of the kale and cut the kale into small bite sized pieces.

4. Put kale into serving dish, add carrots and mix together, next add the beets and mix together

5. Sprinkle feta and chopped pecans on top.

6. Serve and use a salad dressing of your choice.